Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin)

Food.com

30 mins (prep 10, cooking 20)

10 ingredients

4-6 servings

This recipe by Jacques Pepin from his A FRENCH CHEF COOKS AT HOME cookbook, takes an Italian classic & adds French influence to produce a company-worthy outcome. I have not made this dish, but will be searching my grocery store for veal at a reasonable price for it. In the meantime, I hope someone will be as tempted as I am to give this a try. *Enjoy*